MORINGA, EGG CURRY
Moringa egg curry For those who looking for a break from everyday routine recipes, Moringa leaves are used widely in Indian recipes. It is highly nutritious containing plenty of B vitamins, beta-carotene, vitamin K, protein, and more. It adds such a pleasant flavor when sautéed and in dals. In fact, you’ll find it in plenty of curries and stews. You can easily experiment with moringa by adding some to your favorite soups or putting it into your favorite vegetables.
Ingredients
For MORINGA, EGG CURRY :
- 6 boiled eggs, shelled.
- 1¼ cup moringa leaves. Washed, separated leaves from stems and cut.
- 1 cup diced onion
- 8 red chilies
- 1 spring curry leaves
- ¼th tsp black mustard seeds optional
- 2-4 tbsp coconut or other healthy oil
- ¼th tsp pure turmeric powder
- ½ tsp cumin
- Healthy salts as sea salt
- 3 tbsp coconut milk or regular milk. You may need more if moringa leaves are young or aged.
- ½ tsp fresh ground coriander powder optional
- 3 sprigs cilantro
Instructions for preparing MORINGA, EGG CURRY :
- Pour oil in a kadai. Heat to medium.
- Add red chilies, fry to brown.
- Add mustard seeds. When they start spluttering, add cumin.
- Cook till brown.
- Now add onion, curry leaves, and turmeric powder.
- Cook for 3-4 minutes. Add boiled eggs. Stir occasionally. Cook 2-4 minutes till they are coated with turmeric all over.
- Add moringa leaves. Cook for 2 minutes while stirring occasionally.
- Moringa leaves have salt already, so it doesn’t need as much salt as other dishes.
- Add enough salt slowly, stir well. Cook for around 8-12 minutes.
- Add 3 tbsp whole milk or coconut milk and coriander powder.
- Close the lid and cook until all milk is evaporated. If milk curdles, that’s fine.
- Cook until moringa leaves are well cooked.
- Top with chopped cilantro.
Relax & Enjoy !
Courtesy / credit :
UjwalasDelicacies.com